Preheat oven to 425˚F. Remove the pie dough from the refrigerator to let it warm for 10 minutes.

In a large bowl, combine the sugars, flour, lemon zest, cinnamon, and nutmeg. Set aside.

Peel, core, and cut the apples into 1/4-inch slices. Add them to the sugar bowl as you work. Toss to coat and let the apples sit and begin to caramelize while you prepare the pie crust.

On a lightly floured surface, flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter, to fit a 9-inch pie pan.

Place the pie crust pastry into the prepared pie plate and add the apple pie filling.

Brush around the outer edge of the pastry with the beaten egg.

Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges.

To glaze, brush the piecrust with beaten egg and sprinkle with sugar and cinnamon.

Cut vent holes, and bake in a preheated over for 35 to 40 minutes or until the pastry is golden brown.